Determination of Caffeine in Roasted Coffee Using Optical Method: Effect of Roasting Time on Caffeine Content, Effect of Roasting Temperature on ... Effect of Temperature on Pure Caffeine - Alemayehu Kiros - Books - LAP LAMBERT Academic Publishing - 9783843378628 - November 26, 2010
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Alemayehu Kiros
Determination of Caffeine in Roasted Coffee Using Optical Method: Effect of Roasting Time on Caffeine Content, Effect of Roasting Temperature on ... Effect of Temperature on Pure Caffeine

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Shorttitle In this work a simultaneous determination of caffeine content was performed in sample of Sidama (Ethiopia) coffee, before and after roasting at either different temperature (140-2100c) or different exposure time (4-10min). A UV/VIS spectrophotometer method is used. A modest loss of caffeine was verified both in the roasting time and roasting temperature. Rate constant for chemical reactions at 2000 c were determined. The result shows weight loss increases during roasting. For pure caffeine molar decadic absorption coefficient and translational dipole moment were calculated.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 26, 2010
ISBN13 9783843378628
Publishers LAP LAMBERT Academic Publishing
Pages 56
Dimensions 226 × 3 × 150 mm   ·   95 g
Language English  

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